Best Honeydew Mint Soup Recipe 445 Recipes

Cold Honeydew and Mint Soup in Cantaloupe image

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

1/2 large honeydew melon, cut into 1-inch pieces
1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
3 cantaloupes, halved and trimmed decoratively

Steps:

In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

Honeydew Cucumber Soup image

Provided by Martha Stewart

Number Of Ingredients 7

1 ripe honeydew melon, rind and seeds removed, cut into chunks
4 cucumbers, peeled, seeded, cut in chunks
1/4 cup plus 3 tablespoons creme fraiche
1 teaspoon minced seeded jalapeno pepper, or more to taste
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
1/4 cup freshly squeezed lime juice
1 teaspoon coarse salt

Steps:

Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.

Honeydew-Mint Soup Recipe - (4.4/5) image

Provided by KathyCooks

Number Of Ingredients 8

1 (2-pound) honeydew melon, peeled, seeded, and cut into
1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tablespoon honey
1/8 teaspoon salt
6 thin lime slices (optional)
6 thinly sliced fresh mint leaves (optional)

Steps:

Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; process until smooth. Add remaining melon and salt; process until smooth. Transfer melon mixture to a bowl; cover and chill at least 1 hour. Ladle about 3/4 cup soup into each of 6 bowls; garnish each serving with 1 thin lime slice and 1 thinly sliced mint leaf, if desired.